To keep these cookies flaky and light, do not over mix the butter and sugars; the dough must not become too soft before adding the remaining ingredients.

　　

Ingredients

makes about 3 dozen

　　1 1/2 sticks (3/4 cup) unsalted butter, room temperature

　　1/4 cup granulated sugar

　　1/4 cup confectioners’ sugar

　　2 tablespoons finely grated lime zest (2 medium limes)

　　2 tablespoons freshly squeezed lime juice

　　1/4 teaspoon salt

　　1 1/2 cups all-purpose flour

　　Lime Glaze (recipe follows)

　　

Lime Glaze

3/4 cup confectioners’ sugar

　　1 tablespoon plus 2 teaspoons freshly squeezed lime juice

　　1 teaspoon finely grated lime zest

　　(makes enough for about 3 dozen cookies)

　　

Step 1

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Add lime zest and juice, and salt; beat until combined. Add flour; beat until just combined. Turn out the dough onto a large piece of parchment or waxed paper. Using your hands, shape dough into an 8-inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide). Fold paper over log; flatten sides against work surface. Freeze or refrigerate dough until firm, at least 1 hour or overnight.

　　

Step 2

Preheat the oven to 350°F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper. Using a sharp knife, cut dough into 1/4-inch-thick slices. Place about 2 inches apart on prepared sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool completely. Using the back of a spoon spread about 1 teaspoon Lime Glaze on each cookie. Unglazed cookies can be kept in an airtight container at room temperature for up to 4 days; they should be eaten the same day they are glazed.

　　

Lime Glaze

Step 3

In a small bowl, whisk together all ingredients until spreadable. Use immediately.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter